Cut each strawberry in half lengthwise; thinly slice each lengthwise almost but not all the way through to top. Press slightly to fan slices; place each on tartlet. Melt jam with 1 tsp (5 mL) water; brush over tartlets. Garnish with mint.

Method

In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.

Press dough into parchment paper– lined 9-inch (2.5 L) square cake pan. Using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each cookie several times with fork. Refrigerate until firm, about 30 minutes.

Bake in 300 F (150 C) oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Cut layers in half lengthwise. Spoon 1/4 cup of the shrimp mixture onto 1 short end of each half; roll up phyllo, 1 half at a time, folding in ends. Arrange, seam side down, on parchment paper–lined rimmed baking sheet; lightly brush with some of the remaining butter. Repeat with remaining phyllo, butter and shrimp mixture. Bake in 400°F oven until golden, about 18 minutes. Serve warm.

Phyllo Crab and Avocado Cups

The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.